When you have studied this session, you should be able to:
- Define and use correctly all of the key words printed in bold.
- Describe the factors that contribute to bacterial growth and multiplication.
- Explain the sources and types of food contamination.
- Describe the main routes of food contamination.
- List the types of food spoilage and describe the characteristics of food spoilage in different food items.
Last modified: Monday, 23 June 2014, 12:05 PM